Need a nice and easy quiche recipe?

It all depends on what you want in it. I like ham, bacon, onions, jalapenos, chopped up broccoli and little fresh spinach. Cook bacon, toss in the rest of stuff you want, toss. let cool slightly. Beat some eggs and add your stuff in, stir in cheese. put in a greased pan and cook till eggs are done.Need a nice and easy quiche recipe?
this is a simple base recipe for quiche - go crazy with fillings!!





EASY QUICHE


2 c. cauliflower


1/3 c. chopped onion


1 c. grated cheese (We use Jack with a little Swiss)


1/3 c. chopped green pepper


Broccoli, spinach, zucchini, etc., may be substituted for cauliflower. Our favorite is with mushrooms.)


Cook cauliflower or vegetable of your choice for approximately 10 minutes and drain and put in 9 inch pie plate.





3 eggs


1 c. milk


1/2 c. Bisquick


Salt


Pepper


Beat 1 minute with hand beater and add to above ingredients already in pie plate. Bake 45 minutes at 375 degrees.Need a nice and easy quiche recipe?
Quiche Lorraine


Pastry


1 cup Gold Medal庐 all-purpose flour


1/4 teaspoon salt


1/3 cup plus 1 tablespoon shortening


2 to 3 tablespoons cold water


Filling


8 slices bacon, crisply cooked, crumbled (1/2 cup)


1 cup shredded Swiss cheese (4 oz)


1/3 cup finely chopped onion


4 large eggs


2 cups whipping cream or half-and-half


1/4 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon ground red pepper (cayenne)





1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.


3. Heat oven to 425掳F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.


4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.


5. Reduce oven temperature to 325掳F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.


6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
All-In-One Quiche





1 1/2 c Milk


1/2 c Bisquick mix


3/4 Stick butter


3 Eggs


1 Pinches salt


1 c Diced bacon; ham, turkey,


-chicken, or shrimp


2 Green onions; chopped


1 cn (4 oz.) sliced mushrooms;


-drained


1 c Grated sharp Cheddar cheese





Instructions:


Combine the first 5 ingredients in the blender and mix well. Turn into 9 or


10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for


45 minutes. Let stand for 10 minutes before serving


------------





QUICHE LORRAINE





9'; pie shell


The white of an egg - beaten


1/2 lb sliced bacon - cooked and crumbled


1 T dried chives


1/2 slice Breakfast ham - cut into small cubes


1 cup milk


1 cup cream


3 whole eggs


1/4 tsp salt


1/8 tsp white pepper


1/2 to 1 cup shredded Swiss cheese





Brush the crust with beaten egg white. Prick the crust well. Add into the crust the bacon, chives and ham. Sprinkle on the Swiss cheese. Mix together the milk, cream, whole eggs, salt and white pepper. Pour over the ingredients. Sprinkle with a little nutmeg.





Bake 35 to 40 minutes at 375潞 or until a knife comes out clean in the center.








------------


1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)


4 eggs, lightly beaten


1-1/2 cups half-and-half, light cream, or milk


1/4 cup sliced green onions


1/4 teaspoon salt


1/8 teaspoon black pepper


Dash ground nutmeg


3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)


1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)


1 tablespoon all-purpose flour





Directions


1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.





2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.





3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.


------------------------------





2 cups milk


4 eggs


3/4 cup biscuit baking mix


1/4 cup butter, softened


1 cup grated Parmesan cheese


1 (10 ounce) package chopped frozen broccoli, thawed and drained


1 cup cubed cooked ham


8 ounces shredded Cheddar cheese











DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.


In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.


Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown
Onion Brunch Pie





1 陆 cups thinly sliced onions


2 Tbls. Butter divided


3 eggs


陆 cup milk


录 tsp salt


1/8 tsp pepper


录 cup cheddar cheese


陆 cup crushed saltines (about 15 crackers)


In a large skillet over medium heat cook onions in 1 Tbls butter for 8-10 minutes or until golden brown, stirring frequently. Remove from the heat.


In a small bowl, beat the eggs, milk, salt and pepper. Stir in onions. Pour into a greased 7 inch pie pan. Sprinkle with cheese. Melt remaining butter, toss with cracker crumbs. Sprinkle over cheese.


Bake at 350% for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.


Note I love this quiche because you don鈥檛 have to have a crust.

light cream

Quiche Question.....I would like a Quiche recipe for tonight?

Does anyone have a quick, EASY, recipe for a tasty Christmas Eve quiche tonight?





i have an extra pie shell i have baked and it is ready for something.....





thanks





jcQuiche Question.....I would like a Quiche recipe for tonight?
Spinach Mushroom Quiche





paint partially baked shell with dijon mustard


Cover bottom of shell with slices of swiss cheese


line bottom and sides with sliced shrooms


Mix 6-8 eggs 1/2 cup milk 2 cups raw spinach 1/2Tsp dry mustard..pour in shells


bake 350 1 hourQuiche Question.....I would like a Quiche recipe for tonight?
VIDALIA ONION QUICHE





1 cup cracker crumbs


5 teaspoon butter, melted


2 1/2 cup Vidalia onions, thinly sliced


1 teaspoon olive oil


3/4 cup milk


2 eggs, beaten


1/2 cup Swiss cheese, shredded


salt and pepper





Crust:





Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.


Bake at 350掳F for 10 minutes.








Filling:





Saut茅 onions over medium heat in olive oil until translucent.


Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.





Bake at 350掳F for 45 minutes. Remove from oven, and cool 10 minutes before serving.
Seafood Quiche.


Filling


1/2 pound imported Gruyere cheese, cut into slices 1/8 inch thick


1 cup fresh crabmeat, picked over carefully to remove bits of shell and cartilage


1/2 cup cooked, shelled shrimp, cut in small pieces


11/2 cups light cream


4 eggs, beaten


2 tablespoons butter, melted and cooled


2 tablespoons dry sherry


1 tablespoon flour


1/8 teaspoon salt


Freshly ground black pepper to taste


Few dashes cayenne pepper or to taste


1/4 teaspoon nutmeg





Preheat the oven to 375 degrees F. Adjust a rack to the lower third of the oven.





Prepare the filling:Line the unbaked shell with slices of cheese. Cover with the crabmeat and shrimp. Thoroughly mix the cream, eggs, butter, and sherry. Stir a little of this liquid into the flour to make a paste. Return the paste mixture to the cream mixture and Season with the salt, black pepper, cayenne, and nutmeg and pour the mixture over the seafood.





Bake for about 30 minutes, until the filling is almost set. Let cool and refrigerate as long as overnight.





To serve, preheat the oven to 375 degrees F and let the quiche come to room temperature. Bake for 15 to 20 minutes longer, until the center is set. Remove from the oven and let the quiche stand for 20 minutes before serving.

I'm setting up a market stall to sell fresh organic sauces, quiches etc. Any food product suggestions&recipes?

Things like pestos and salsa's and aioli's, are all on the list, I might make some nice goats cheese quiches and some fresh pizza's, but just wanted to get the old creative juices flowing......I want to offer something a bit different...........what food stuffs do you love to buy in your local market?I'm setting up a market stall to sell fresh organic sauces, quiches etc. Any food product suggestions%26amp;recipes?
pickled garlic, pickled zucchini,pickled aubergine, parmesan cheese, herbs like basil, oregano ... fresh pasta.. italian ham..

Shortcrust pastry - quiche recipe, urgent!!?

Help! I was going to make a quiche today for dinner and I have just blind baked my shortcrust pasty in the oven. It is now cooling on the rack. However, I have decided to have the quiche tomorrow instead.





Can I pop the quiche pastry base in the fridge until tomorrow evening or would it be better to make the quiche now ready to be cooked tomorrow. I would prefer to just pop the pastry in the fridge when it is cool.





Thanks!Shortcrust pastry - quiche recipe, urgent!!?
It will be asbolutely fine in the fridge, just wrap it in some clingfilm if you have any.Shortcrust pastry - quiche recipe, urgent!!?
You can store it in the fridge no problem at all, cover it with cling wrap so that it doesn't dry out or absorb any fridge smells.Or you can make the quiche and let the flavour improve overnight. Always tastes better to me the next day.

I'm looking for an easy 'easy' quiche recipe?

Ingredients





4 eggs


2 teaspoon butter, melted


4 tablespoons self-raising flour


2/3 cup milk


3 slices lean ham, diced


1 medium onion, diced


1 cup grated cheese


1 medium tomato, sliced


1/2 x 440g can corn kernels


or


1 cup left-over Ratatouille, Peperonata, or Stir-Fry Serve with


lettuce leaves, torn


2 tomatoes, cut into wedges


1 cucumber, sliced


1 carrot, grated or sliced


1/2 x 440g can corn kernels, drained


crusty bread rolls














Method


Combine the eggs, butter, flour and milk in an oven-proof dish, mix well.





Add ham, onion, ½ the cheese, Stir-Fry (or corn), top with tomato and remaining cheese.





Bake at 180 C for 30 minutes or until set.





Serve with bread and salad vegetables.





I'm looking for an easy 'easy' quiche recipe?
Quiche Lorraine





Ingredients





4 ozs short crust pastry


½ lb back bacon rashers


Small onion finely chopped


2 oz butter


2 oz gruyere cheese


½ pint single cream


4 egg yolks


Seasoning





Method:





Line 8” flan ring or loose based tin with the short crust pastry


Remove rind from bacon and remove most of fat


Cut the bacon into strips and fry gently to remove fat and cook till tender


Remove bacon from pan


Add onion with a little butter and sauté until soft


Drain off excess liquid.


Put bacon, onion and finely sliced cheese into flan case


Beat egg yolks and cream together and season


Pour into flan case and bake in centre of over for 15 mins at 200ºC for 15mins


Reduce head to 170ºC and cook for a further 20 mins





Serving suggestion, serve hot or cold with salad and baked potatoesI'm looking for an easy 'easy' quiche recipe?
If you're like me, the crust is the only fussy thing about making quiche. The filling is the easy part, if you have some eggs beaten with milk or cream to make the custard, the rest is up to your taste and creativity.


To work around the crust issue, you might check out the recipe I posted on Suite101 for crustless spinach quiche.


Purists would probably object that it's not really a quiche. How pure are you?
I have quiche pans. They are ceramic. I spray them heavily with pam. Slice up what ever you want in it. Scramble eggs, mix with everything and throw it in the pan. I don't like crust on mine. I have also used a rice crust *baked rice with egg*, but all quiche is is baked egg. It's a scamble, not fried. I like cheese on top of mine. Bake until brown on top. I kind of call it dump quiche. I use what ever is in the fridge and needs to go. Just make sure your veggies are cooked before adding and what ever meat you add is cut very small.





So, preheat your oven, clean out the fridge, scramble up some eggs and BAM, you got quiche. lol *seriously, I do this at least twice a month*
Pre-made frozen crust, raw. 1 c. imitation crab or lobster, 1 c. shredded cheese, your choice. Put seafood and cheese in bottom of crust. Beat 2 eggs, add 1 1/2c. milk, 1/4 tsp. garlic pepper. Pour over seafood and cheese. Bake in preheated 375 oven about 20--25min. or until filling is set. Cool and eat.
whisk eggs, milk and whatever fillings you want (cheese, bacon, spring onion, tomato, onion, grated carrot or zuccini etc) and poor into and pastry lined tray, bake till set





done!





ingredients depend on how big you want it.

Quiche recipes?

I want to make Quiche at home. I usually pie the frozen pie crust but I'm not going to do that now. Any good recipes for quiche with either no crust or Home made crust?Quiche recipes?
PASTRY


1-1/4 cups flour


1/4 tsp salt


1/3 cup shortening


4-5 tbls. cold water





Stir together flour and salt. Cut in shortening until pieces are pea size. Sprinkle 1 tbls. water over flour mixture;gently toss with fork.Repeat 1 tbls of water at a time until flour is moistened. Form into a ball. On floured surface, use your hands to flatten dough. roll into a 12'; circle, put into pie plate and crimp edges.Line pastry with a double thickness of foil. Bake at 450* for 8 minutes. Remove foil and bake 4-5 min longer. Remove from oven and turn oven down to 325*





FILLING





4 eggs, beaten


1-1/2 cups hal%26amp;half, light cream or milk


1/4 cup sliced green onion


1/4 tsp salt


1/8 tsp. pepper


dash ground nutmeg


3/4 cup diced cooked ham, chicken, or crabmeat


1-1/2 cupd shredded swiss, cheddar or monterey cheese


1 tbls. flour





Stir together eggs, milk, onion, salt, pepper, and nutmeg. Stir in meat. in small bowl stir together cheese and flour. Add to egg mixture;mix well. Pour into hot baked pastry shell and bake at 325* for 40-45 min or until knife inserted in center comes out clean. Let stand 10 min before servingQuiche recipes?
I have made both of these with great success:


锟?br>

Mini Quiches


Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.


Prep Time:30 min


Start to Finish:50 min


Makes:24 appetizers











1 1/4 cups Original Bisquick庐 mix


1/4 cup butter or margarine, softened


2 tablespoons boiling water


6 slices bacon, crisply cooked, crumbled


1/2 cup half-and-half


1 egg


2 medium green onions, thinly sliced (2 tablespoons)


1/4 teaspoon salt


1/4 teaspoon ground red pepper (cayenne)


1/2 cup shredded Swiss cheese (2 oz)








1. Heat oven to 375掳F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.


2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.


3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.


4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.





OR:


锟?br>




Quiche Lorraine





Prep Time:25 min


Start to Finish:2 hr 5 min


Makes:6 servings











Pastry


1 cup Gold Medal庐 all-purpose flour


1/4 teaspoon salt


1/3 cup plus 1 tablespoon shortening


2 to 3 tablespoons cold water


Filling


8 slices bacon, crisply cooked, crumbled (1/2 cup)


1 cup shredded Swiss cheese (4 oz)


1/3 cup finely chopped onion


4 large eggs


2 cups whipping cream or half-and-half


1/4 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon ground red pepper (cayenne)








1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.


3. Heat oven to 425掳F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.


4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.


5. Reduce oven temperature to 325掳F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.


6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
I think what you describe is/are casseroles


Or puddings.
There is a fine recipe on the Bisquick box for a crustless quiche. It is so easy and delicious. I use swiss cheese and cooked bacon or diced ham and scallions.
Ham and Veggie Quiche





INGREDIENTS


1/2 cup chopped green bell peppers


1/2 cup chopped red bell pepper


1/2 cup chopped onion


2/3 cup whole kernel corn, drained


1/2 cup frozen green peas, thawed


1/3 cup green beans, drained


salt and pepper to taste


2 cups low-fat cottage cheese


3 egg whites


1 cup finely diced smoked ham


1/4 cup chopped green onions


1/2 cup shredded mozzarella cheese


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.


In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.


Bake in preheated oven until center is set, about 40 to 60 minutes.
INGREDIENTS


45 g butter, softened, divided


1 (9 inch) unbaked pastry shell


1 large onion, chopped


215 g shredded Swiss cheese


8 g all-purpose flour


3 eggs


235 ml half-and-half cream


2 g salt








DIRECTIONS


Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.


Bake, uncovered, at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
I've used the cresent roll dough and it works great! Also try thawing frozen hash browns (squeeze out moisture) form into a crust, spray and brown in oven for a crust! It's yummy too!
This can be cut into squares for appetizers, or larger squares for an entree:





CHEESE - CHILI SQUARES


1/2 c. butter


10 eggs


1/2 c. flour


1 tsp. baking powder


salt, to taste


1 (8 oz) can diced mild green chilis


1 pint cottage cheese


1 lb. Jack cheese, shredded (mozzarella is ok too)


Melt butter in 9x13'; pan. Beat eggs lightly in large bowl. Add flour, baking powder %26amp; salt. Blend. Add melted butter, chilis, cottage and Jack cheese, and mix until blended. Turn batter into pan. Bake at 400 for 15 min; reduce heat to 350 and bake 35-40 min. longer......

Whats a recipe for your favorite quiche??

This recipe for crab quiche is made with crabmeat, swiss cheese, eggs, and nutmeg.


INGREDIENTS:


1 pastry shell (9 inch), partially baked


1 tablespoon butter


2 tablespoons shallots, minced


1 cup crabmeat


1 tablespoon flour


1 1/2 cups Swiss cheese, shredded/divided


3 eggs


1 cup half and half


1/2 teaspoon salt


dash white pepper or hot pepper sauce


dash nutmeg


minced parsley


PREPARATION:


Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.


Serves 6 to 8.Whats a recipe for your favorite quiche??
I use the Bisquick recipe. You can find it on the back of their box. So simple and VERY good! You can add other ingredients of your choosing too. Swiss, mushrooms, and ham are my favorites!Whats a recipe for your favorite quiche??
rajma chaval
Go to Culinary Chef at http://www.culinarychef.com for great quiche recipes.
go to allrecipes.com!
Mile High Quiche





Pastry to fit bottom and side of a 9-inch springform pan


1/2 pound sliced bacon


3 cups natural Swiss Cheese, grated


6 whole eggs


1 egg yolk (save white to brush on crust)


1-1/4 teaspoon salt


1/8 teaspoon nutmeg


1/8 teaspoon freshly ground black pepper


dash of cayenne pepper


3 cups light cream


2 green onions, chopped (optional)


Preheat oven to 375 degrees. Fit the pie crust into the springform pan. Brush the pie crust with the egg white. Fry the bacon until crisp; drain and crumble. Sprinkle the bacon and then the green onions over the bottom of the crust. Sprinkle the grated cheese over the bacon and onions. In a large bowl add the whole eggs, egg yolk, salt, nutmeg, pepper, cayenne, and beat mixture until well combined, but not frothy. Slowly, pour the mixture over the bacon and cheese in the pie shell. Bake 50-55 minutes, or until top is a golden brown and puffy and the center seems firm when it is gently pressed with fingertips. Remove to a wire rack and let cool 15 minutes. With a sharp knife, loosen edge of pastry from the side of the pan, and gently remove side of springform pan. Leave the bottom of pan in place and put on a serving plate to serve. Serve warm.





Serves: 6 to 8.

light cream